RECIPE FOR CHILI

CHILI
Makes 100 – 1 cup servings.
2 oz. meat and meal alternate
INGREDIENTS WEIGHTS MEASURES
Cooked red kidney beans, or 
   pinto beans ** 4 lbs.
Coarsely ground beef 10 lbs.
Water 2 ½ gal.
Tomato paste*** 1 – # 10 can
Fresh garlic, ground, (if desired) ½ cup
Fresh onions, ground 3 cups
Fresh green peppers, ground 1 large
Paprika ¼ cup
Chili powder
Cumin, ground (if desired) ¼ cup
Oregano, ground (if desired) 2 tsp.
Salt ½ cup
Sugar ½ cup
Spaghetti, broken 2 lbs.
** Navy, pinto, or pea beans may besubstituted for red kidney beans.
*** Four #10 cans of canned chopped tomatoes may be substituted for the tomato paste.  If this substitution is made, use less water.
DIRECTIONS:
1.      Cook Beansin normal method
2.      Place ground beef in steam kettle and brown with lid raised.  If steam kettle is not available, brown in a heavy kettle or sauce pan.  Stir meat while browning.
3.      Add beans with water to browned beef.  Add other ingredients in order listed in recipe.
4.      Cook mixture 1 ½ hours to 2 hours or until beans are tender.
Number of Portions 100
Size of Portion 1 cup
Calories. 86 Iron 1.76 Mg Protein.  3.55 G 16.57%
Cholesterol  0 Mg Calcium 24.01 Mg Carbohydrates. 17.82 G 83.29%
Sodium  6.55 Mg Vitamin A 123 RE Total Fat .  0.63 G 6.62%
Fiber  3.13 G Vitamin C 16.10 Mg Saturated Fat. 0.19 G 0.98%